A new view creates new perspectives

A new view creates new perspectives

During our lifetime, we experience instances when new perspectives are necessary to accomplish goals. This year was one of those times.

At the beginning of the year with our shop being rebuilt and in the early stages of construction, there were many unknowns and unexpected moments occurring regularly. Thus, we opted to reevaluate the CSA and approach with a new perspective. We switched to an 8-week offering vs a 16-week CSA. We hope this has provided our shareholders more opportunities to enjoy their summers and not feel overwhelmed by the weekly produce. Thus, decreasing food waste and increasing usability.\

Installing mulch and fencing for tomatoes in May.

This has proven to be a good decision for us. Because of our spring construction, we were planting late May vs late April followed by many weeks of minimal to no rainfall. This meant we had delayed plant growth.

Taken last year, as we helped Roy plant his last garden.

In addition, Steve’s dad and Steve’s Aunt Coleen passed away in mid-June. Both of them provided us with a tremendous amount of guidance over the years on our garden and garden produce. There were many conversations over vegetable varieties, pest control and produce preservation to last through the winter months. These memories provide comfort and are a good reminder to make the most of our moments together.

As we approach this season, we continue to find joy in the small, simple items in life which bring peace to the craziness that life presents.

Garden Science

Japanese Beetles are a real nuisance in the garden.

Learn more at University of Minnesota Extension.

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Jade Green Beans

Green Beans – The green beans just started producing this week. Learn more about green bean production from America’s Heartland here.

Radishes – Sorry this did not get harvested due to the storm that moved through during the morning harvest.

Dark Red Beets – I enjoy beets cut up like an apple and eaten raw with peanut butter. I also enjoy cooking them, peeling off the skin and putting a little bit of butter on them. This is an interesting resource from NDSU Extension.

Cucmbers – there is dill and cucumbers for canning for those interested.

Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles. We do have dill that you could use.

Summer Squash

Summer Squash –Two varieties are producing through this drought. Use this squash in any recipe thato many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.


Turnips – The turnips haven’t minded this dry weather. I have added them to salads, hot dishes and as a raw snack. This is a very versatile vegetable. Learn more from NDSU Extension here.


Peppers – A Variety of peppers for you to enjoy.

Broccoli – I love eating broccoli raw or in salads. Enjoy!

Cauliflower – Another vegetable that is good to eat raw. Here are some recipes from Martha Stewart.

The sunflowers are gorgeous this year.

Fresh cut arrangement – Sunflowers, Zinnia and Hosta leaves

Recipe of the Week

Double Chocolate Zucchini Bread Recipe

Double Chocolate Zucchini Bread


2 cups sugar

1 cup applesauce

3 large eggs

3 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

2 cups shredded peeled zucchini (use your summer squash)

1/4 miniature chocolate chips (optional)


  1. In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each)

Source: Sarah Durenberger